Italian Cannellini Stew with Mustard Greens and Parmesan

Italian Cannellini Stew

with Mustard Greens and Parmesan

GET RECIPES DELIVERED
dinner

Quick and Easy Family Friendly Comfort Foods Winter Recipes Fall Recipes Nut-Free High-Protein Hearty Vegetables Leafy Greens Beans/Legumes Root Vegetables Soup Dinner Italian
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
590
FAT
18g
CARBOHYDRATES
69g
PROTEIN
38g

MAIN INGREDIENTS

  1. 3 oz carrot
  2. 1 onion
  3. 1 celery stalk
  4. 1 clove garlic
  5. 6 oz vegan sausage
  6. 1 can cannellini beans
  7. 1 tsp herbs de provence
  8. 2 tbsp tomato paste
  9. 8 oz Pacific Food Organic Vegetable Broth
  10. 1 lemon
  11. 6 oz zucchini
  12. 5 oz mustard greens
  13. Fresh basil
  14. 2 tbsp Follow Your Heart vegan parmesan
  15. 1 tbsp olive oil*
  16. Salt and pepper*
  17. *Not included
  18. **Allergens: Wheat

TOOLS

  • Large pot

INSTRUCTIONS

1
Prep the vegetables
Peel and slice the carrot into thin rounds. Peel and chop the onion. Chop the celery. Mince garlic.
2
Cook the sausage
Remove the vegan sausage from the packaging and slice into half-inch thick rounds. Place a large pot over medium-high heat and add 1 tbsp olive oil. Once hot, add the sausage and cook until browned, tossing occasionally, about 3 to 5 minutes. Transfer sausage to a plate and cover to keep warm.
3
Begin the stew
Return the pot to medium-high heat. Add the garlic, onion, carrot, and celery and cook, until softened, about 3 to 5 minutes. Drain and rinse the cannellini beans, and add to the pot. Also add the herbs de provence, tomato paste, Pacific vegetable broth, and 2 cups water; stir to combine.
4
Building flavor
Squeeze the juice from half of the lemon into the pot, dropping the lemon in the broth afterward. Bring stew to a boil and then reduce heat to a simmer.
5
Add the mustard greens
Dice the zucchini. Remove the tough stems from the mustard greens and chop the leaves. Add the zucchini and mustard greens to the pot and simmer until vegetables are just tender, about 3 to 5 minutes. Season the stew with 1 tsp salt and a pinch of pepper.
6
Voila, dinner!
Chop the basil leaves. Ladle the Italian cannellini stew into large bowls. Top with crispy sausage and chopped basil. Sprinkle with Follow Your Heart vegan parmesan and serve with remaining lemon. Soup’s on!